Reviewed: May 23, 2006

This was pretty good -- rich though. Skipping the butter, I pan seared the chicken w/o dredging first in flour in a small amount of olive oil, then used the same pan to make the cheese-wine sauce. I opted for reduced-fat cheese to save on those pesky calories/fat grams and didn't top the chicken with additional cheese as the sauce was fine as-is. Might add additonal veggies next time - peppers would be good... thanks for the post!

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Nicolette

Cooking Level: Intermediate

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Reviewed: May 18, 2006

I wasn't sure how to rate this recipe. On the one hand, it tasted really good. On the other hand, it took so much work, was super unhealthy, and the sauce was basically an onion sauce which I wasn't expecting. So while it was good, I don't think I would make it again because I've made meals that are just as good, if not better, that were a lot less hassle to prepare. But I suppose if you have a lot of time on your hands and don't mind eating something really bad for you, then try this because it does taste pretty good (if you're prepared for "oniony-cheesy-chicken").

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MISSJENAFFLECK

Living In: San Francisco, California, USA

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Reviewed: May 9, 2006

I generally liked this recipe. The sauce is more onion-based than I like, however. I had to bake it at 325 until it simmered - 300 didn't seem right. Next time I'll reduce the onions and add some heavy cream. For some reason, it tasted better the next day - the flavors had time to meld a little more.

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MelissaSmith

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Apr. 30, 2006

Wonderful recipe, this tasted soooo good! I browned the chicken w/o flour in olive oil, then cooked the veggies in the same oil, thereby cutting down on some of the fat. I took the advice of other reviewers and doubled the sauce, but that made too much, so I will probably make the amount the recipe calls for next time. I served with angel hair pasta. Fantastic!

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Nancy in Texas

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Apr. 16, 2006

Excellent! I did not use the wine but tripled the chicken broth. I lightly floured the chicken before I sauted it; however, I think next time I will skip the flour. Sauce is great over rice!

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CHJONES50

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Reviewed: Apr. 9, 2006

Wasn't a huge fan of this one and I think it was because of the wine. If I ever make this again I would skip the wine. It was too strong.

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BECKYSAN01

Cooking Level: Intermediate

Home Town: Warren, Michigan, USA

Living In: New Bern, North Carolina, USA

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Reviewed: Apr. 4, 2006

This was so very good.I did add a dash of hot pepper flakes and did not pound the chicken. I make a new recipe serval times a week, and usually toss them.But this one will go into my safe keeping file.I printed this out in 10/03 and just came across it in my stack.Looks like a few people have found it. LOL. Thanks so much Doreen for posting this.

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Dolores in Paradise

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Reviewed: Mar. 30, 2006

Made this last night. Actually, I browned the chicken in olive oil and butter the night before, made the sauce, refrigerated all and popped it in the oven at 350 degrees for 40 minutes the next night. The only difference is that I used shredded Swiss cheese instead of the Monterey Jack. It was wonderful. Served it with angel hair pasta and broccoli. Thanks for a great recipe.

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marypat

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Reviewed: Mar. 26, 2006

This was a pretty good recipe, although it tasted similar to a cream of mushroom soup topping covered in cheese that would have been much easier and less expensive. Still tasty, though.

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happywife05

Cooking Level: Intermediate

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Reviewed: Feb. 21, 2006

So good!!! Do yourself a favor and DOUBLE THE SAUCE, it is delicious. I did a cup of broth and 2/3 wine. Make sure to cook the wine down so it doesn't overpower the other flavors.

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jada

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Reviewed: Feb. 3, 2006

The best...very very good..

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SUMMERGIR63

Home Town: Windsor, Ontario, Canada

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Reviewed: Dec. 23, 2005

This was an awesome recipe. My husband and I made it together. He commented that it was better than a $60 restaurant meal! We will make it again.

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JoanMK

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Reviewed: Nov. 22, 2005

Good recipe. Made only 4 breasts instead of 8. Cut waaaay back on the butter (sauteed mushrooms & onions in chicken broth) & cheese; also added frozen spinach. Instead of frying floured breasts in butter then cooking in the oven, I dipped the breasts in seasoned bread crumbs & cooked at 350 for about 30 minutes. Good Monterey sauce though! Served over rice with green beans.

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a_cook

Cooking Level: Intermediate

Living In: Farmington Hills, Michigan, USA

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Reviewed: Nov. 20, 2005

Excellent!!

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CHA123LEE

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Reviewed: Oct. 25, 2005

very good I doubled the mushrooms

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DadWhoLoves2Cook

Cooking Level: Intermediate

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Reviewed: Sep. 24, 2005

Delicious! Thanks for sharing!

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MAGNIFICANT7

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Reviewed: Sep. 9, 2005

Delicious! Easy to prepare and not terribily time-consuming. Followed the recipe practically to the "T". Only exception - I used four chicken breasts instead of eight. Just enough sauce for four. Any more and you should double the recipe. Served with butterred egg noodles, crisp green beans and garlic bread. Will definately make again. Yum :)

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jayne

Cooking Level: Intermediate

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Reviewed: Sep. 8, 2005

This was pretty good. The flavor was good but it was waaaaay too much cheese, that's why I'm giving it 3 stars. I doubled the sauce like most of the reviewers suggested and only used 6 chicken breasts - it was plenty of sauce and made quite a bit extra, which was fine because I used it the next day and put it over rice for lunch! Many reviews said to put in a whole can of chicken broth, which I did. I'd probably add even more because the sauce was thick - like cream of mushroom soup! Oh - and cut back on the cheese - it was a bit greasy. Not sure I'll try this one again but I'm glad I tried it.

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MOONNOODLE

Cooking Level: Intermediate

Home Town: Everett, Washington, USA

Living In: Republic, Washington, USA

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Reviewed: Sep. 2, 2005

I tried this recipe lastnight after reading all the great reviews. It was really good. Picky eaters loved it and are still talking about it this morning. I used more chicken broth and no wine. I added red and orange bell peppers for colour. I also added a few more spices and a little hint of pepper to give it extra flavor. I was amazed at how the chicken fried so well, follow the directions exactly for this and it should be fine. Shake off all extra flour before frying it. I will definetly make it again.

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